Purslane Potato Salad

Purslane is one of those highly invasive, yet highly nutritious weeds that no one in their right mind would deliberately cultivate, it gets out of control super fast. Many cultures use this succulent plant in salads and stir fries. Within this little weed are omega-3s in the form of alpha-linolenic acid (ALA), and other great nutrients, such as vitamin E, vitamin C, beta-carotene and glutathione.

Purslane is in the news lately not just because of it’s high Omega 3 content. Research is showing that this weed is capable of bioremediation. Put simply, purslane is capable of removing BPA from landfills and wastewater. Scientists confirmed that the plant was not simply absorbing the BPA and accumulating it in its own tissue and speculated that the plant was metabolizing BPA into a compound that does not have endocrine-disrupting activity. This is one weed I want to get to know better!

This week, I spotted some plump, fresh bunches of purslane for sale at J&A Bialas’s stand in Pleasantville. Adina smiled when I asked her if they were growing purslane on their land. Let’s just say they foraged it!

I brought home my bunch of purslane and perused recipes on the Internet to find a way to serve this nutrient rich green leafy in a way that my family would eat it without asking questions. Potato salad seemed like a good solution. It came out great!

Here’s the recipe I put together:

PURSLANE POTATO SALAD

Serves 4-6

In a medium pot, boil 5 cups chopped potatoes until tender. Drain and set aside to cool. In a bowl, mix 1 cup purslane leaves and buds (flowers and stalks are edible as well, if you choose), and 1 cup chopped scallions with greens. Add potatoes and mix well.

For the dressing: 1 teaspoon Dijon mustard, 1 teaspoon rice wine vinegar, 3 tablespoons finely chopped fresh dill, 1/2 cup mayonaise, a pinch of cayenne, some salt and pepper.

As with every garden, there is always lots of weeding to do. The Ballibay garden is no exception. My father always told me a weed is nothing but a plant growing in the wrong place. They are not inherently bad, they are merely in need of re-location. Today we moved some mint that had sprouted all over the beds into one location in the “George” garden where most of our herbs are located. One weed that is thriving in the garden beds of Ballibay is lambs quarters.

Lambs quarter can frequently be found growing  on disturbed soil, and along the fringes of fields and banks. Left undisturbed, they can grow  four feet in height with multiple branches. I know lambs quarters well, I spent my childhood pulling this pesky weed out of my mom’s garden never knowing that it had other qualities.

Nowadays, farmer’s markets across the country sell lambs quarters. The foodies will tell you that lambs quarters are absolutely delicious, with a flavor that can be compared to spinach or chard with an earthy, mineral rich taste. If you enjoy leafy greens such as kale, collards, and spinach you’ll love lambs quarters.

Today in the Balli-garden as Erica harvested some fresh spinach for salad, I realized that lambs quarters could easily find a good use in the kitchen. Chef Holly added them into a veggie soup, it was delicious. Truly a win win situation: we cleared part of a bed for more spinach, carrots and radishes, the kitchen got some yummy greens for lunch.

Weeds become much less of a nuisance when you can eat them.

I spent some time this morning pulling up weeds in my lawn and my flower beds. Weeds never cease to amaze and inspire me. I can learn loads from their persistence and resilience.  Even better than that, I can supplement my lunch! My lawn hasn’t been sprayed with anything for the past 12 years, so I’m not hesitant to harvest some tender baby dandelion greens.

Want to learn more about what’s edible on your estate? Slow Food Westchester is excited to host a weed walk on May 1st. Join Herbalist Bonnie Rogers as she takes us on an informative tour of edible “weeds” and herbs.  Learn about how to harvest and prepare  common plants that are likely growing as “weeds” in your own yards. Nettles, dandelion, chickweed and much much more.

When: May 1, 2010 1pm-3pm
Where: 743 Bedford Road, Sleepy Hollow NY
Route 448 across the street from Stone Barns
Time: 1pm-3pm
Fee: $20
RSVP: slowfoodwestchester@gmail.com